What I Eat In A Day – Vegan Plant-Based Large Family During Hanukkah!

#whatieatinaday #veganrecipes #wfpb #largefamilymeals #veganrecipes #vegancookies #veganshepardspie

☕Our version of Vegan Mexican Hot Chocolate Cookie Recipe:
1 Cup Coconut Oil (poured)
1 3/4 cup coconut sugar
1/4 cup ground flax seeds ​+ 1/2 cup water
1 tsp vanilla
1 tsp cinnamon + 1/4 tsp clove + 1/8 tsp to 1/4 tsp cayenne (optional)
1 cup cacao powder
2 3/4 cup spelt flour
1 tsp baking soda
Mix wet ingredients, then add dry ingredients. Form into dough balls (1 tbsp measure), roll in cinnamon sugar and bake at 350 degrees Fahrenheit for about 8-9 minutes.

NYT Cooking’s (Not Vegan) Mexican Hot Chocolate Cookie: https://www.youtube.com/watch?v=vUEgs7iDwC0

Our Lasagna Video: https://youtu.be/UBGI1WtEJRE

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💛About us:
Hi! We are Trey and Rosa, we have 5 kiddos and we moved from the big city of Las Vegas to the outskirts of Pahrump to homestead and grow our own food with the goal of self-sufficiency. We have a small homestead with Nigerian Dwarf goats, ducks, chickens, and also have cats and dogs running around everywhere and recently converted to eating a full plant based diet due to health reasons.
We are passionate about growing our own food, eating clean & healthy, cooking food from scratch, desert gardening and making simple skincare products for our family and for you.
We specialize in making 100% goat’s milk soap using fresh goat milk from our own Nigerian Dwarf goats that provide the most moisturizing bar of goat milk soap you’ll try. We love all the benefits of our goat milk soaps and find that it’s great for skin conditions such as eczema, psoriasis, and dry skin.

Here’s what we ate as a vegan plant-based family of seven we made a shepherd’s pie some cookies for gifting let’s get in the kitchen hello everybody if you are new here welcome welcome we are the family behind the blog highpath decom and the small business eeden body care.com where

We make handmade goat milk soaps and if you love eating and enjoy cooking in the kitchen watching videos such as these you are in the right place Welcome to our family kitchen here we have a very humble kitchen here we love to share all of our recipes that we make to feed our

Vegan plant-based large family of 7 we have been a vegan family for about a year now and we love to cook and to show you all of the recipes to inspire you to eat better and live your best life now because we are a large family it is very

Difficult to uh keep keep prices down because we do need to eat more obviously so we definitely like to share a lot of the things that are budget friendly too let’s start off by making our shepherd’s pie filling so this is a version of shepherd’s pie that I in I created

Because we were just looking for some shepherd’s pie and most shepherd’s pie recipes require like lentils or a type of bean product however we do like to follow our food Combos and don’t like to mix proteins with carbs so this is more of a carbie shepherd’s pie with no

Protein in it so I have sauteed down some vegetables in this pot and I’m also going to prepare some potatoes to go into this pot with our vegetables and also for the mashed potato topping for the filling I have onions carrots celery some zucchinis Tomatoes cabbage you can

Really put any vegetable you like some Swiss chart or uh collared greens would be great in this and you you are going to just add a few little potatoes in there just to thicken up the sauciness or the filling uh of the shepherd’s pie I have seasoned this with some salt and

Some all-purpose seasoning that I have created and also just some Italian seasoning and some oregano I also added some green and red peppers to this uh and on the other side there’s another pot here filled with some potatoes some red potatoes and water ready to boil for the mashed potato

Topping this filling is going to cook down a little bit so I just added a little bit of water not too much just to keep it from not burning and just to create a little bit of the gravy or the sauce that is in a shepherd’s pie and

While this was cooking the kids prepared a smoothie it’s sort of like a pineapple slushie for breakfast so that’s what we had for breakfast very simple now for lunch I did not show this but this is sort of our layered uh baked zii lasagna I use the exact same sauce that we used

For our lasagna so if you want to watch that video I’m going to link it down below everything was the same we layered it the same way uh except instead of lasagna sheets we used uh some rigatoni I am also preparing a salad for tray and this is just a pan of roasted

Cauliflower beets broccoli seasoned up very well with grape seed oil some allpurpose seasoning he loves a good smokey smokey delicious seasoned vegetable topping on his salad and we love it too honestly we absolutely love this dish so we make this very often I’m pretty sure you’ve seen us make this

Very much same goes for this one if you have any roastable vegetables like carrots and peppers and zucchinis throw it all in there put it in the oven at 425° we like to use a convection oven because it’s so fast and we only need to

Put it in there for like 20 minutes and it is done look at how the pot is cooking away look at that that looks so so delicious I’m going to prepare a bed of lettuce for the salad here and just do a quick stir just watch this filling we don’t want it

To burn so just keep at it and keep cooking it looks like everything is ready I turned off the heat here this probably cooked about I would say about 20 minutes it didn’t take too long I’m just going to mash the filling a little bit just to break down the potatoes that we

Have and also to thicken that sauce and then we’re going to make the mashed potato topping we’re going to mash the potatoes with just a hand mixer add some seasonings onion powder allpurpose seasoning mash it up with a little bit of grape seed oil and some of the

Remaining water that was in that mashed potato I added a little bit of water just to get it a little bit softer and you guys know how to make mashed potatoes right so instead of using butter and cream and milk we are just going to use water and grape seed

Oil all right it is time to assemble this shepherd’s pie I have a very large casserole dish here I’m going to just plop the filling out into the 9 this is not 9×13 this is probably like a 10 by 13 something like that something large

And then we are going to smooth it out a little bit and then we are going to just dollop the mashed potatoes on there everything’s Smo smells so good we love this so we have here just spooning out some of the mashed potatoes here I find

This is the easiest way to top a shepherd’s pie and then we are going to fill in all of the little gaps that we don’t have covered with potato and then we’re going to smooth it out a little bit and voila look at this delicious delicious shepherd’s pie traditionally

Shepherd’s pie has lamb in it and peas and carrots and stuff you know we just got to do what we got to do we we want some shepherd’s pie and this is another version of shepherd’s pie I guess it’s a vegan pie vegan vegan mashed potato pie I sprinkle this with

Some paprika and this is ready for dinner tonight we are celebrating hanuka this week so this is going to be such a delicious dinner for hanuka tonight uh this is our salad look at all these delicious roasted vegetables that are going to top this salad wouldn’t you

Want some of this I mean seriously if you are not a salad person just roast up some vegetables roast up some of your favorite vegetables put it on a salad and you just trust me you’ll love it we added some hemp seeds here for some amino acids we topped it off with some

Lime some hemp oil some more of this allpurpose seasonings and don’t forget just season your vegetables because it makes all the difference as you can see all the kids love these roasted vegetables and Israel is taking taking his time eating some of these vegetables themselves what a great

Way to encourage the kids to eat more vegetables huh by this time our rigatoni lasagna bake whatever you want to call it is done it is going to be so delicious in this cold weather um we have here I’m just serving Mercy some and she is excited for lunch I’m going

Going to take a piece here and it just came out so delicious it’s creamy and tomatoey it has um some lovely cauliflower cheese sauce I added some peas just because I had some frozen peas and look at this rigoni I love Tabasco or some kind of cayenne or spice to this

So that’s what I added to mine and it was perfect the perfect warming lunch next we are making some cookies I was inspired to make some cookies and we’re going to share this with our neighbors now there is a cookie recipe out there from New York Times baking or New York

New York Times cooking um I will link them down below but they made this delicious Mexican hot chocolate cookie which really called me it is a chocolate cocoa powdery type cookie with some spices in it and it’s actually a little bit um spicy actually spicy so we have

Some cinnamon and cloves in this mix we’re also going to add a touch of cayenne pepper and we’re going to add this to our chocolatey cookie mix with some vanilla in it now I kind of made it our own version I added some cloves and some like extra things which is not in

The recipe itself and the original recipe is not vegan of course and I just made our own version so if you are interested I will have this recipe listed down below so you can try it because it’s absolutely bomb it’s like melting your mouth soft it is a spicy

Chocolaty cookie and it’s so good okay I have mixed all of my ingredients in a bowl here I’m just going to add some baking soda um typically our base is coconut oil coconut sugar some flax eggs uh flour cocoa powder in here because of the chocolate and the spices here and

Then we are going to mix it very well our stand mixer broke can you believe it guys anyway we are we are doing everything by hand again um so we have our sugar coconut sugar with some cinnamon and I am just going to roll some dough balls and we’re going to roll

The balls into roll the dough balls into the sugar and we’re going to put it on a baking sheet lined with parchment paper so it doesn’t stick the kids wanted to help me out with this step of course so I obviously let them handle these while

I finish off eating a little bit of my lunch this is what the first tray looks like we’re going to do the next tray we are going to bake these at 350° for I would say about 10 minutes just depending on your size of uh cookie

We we decided 9 10 minutes was oh I baked it for 9 minutes and it kind of poofed up a little more than I expected um um I didn’t want it to be this puffy so I actually decided to flatten them a little bit so I just took a little

Measuring cup here which I use to measure my sugar and then I’m just going to flatten it just a tiny bit then I will let these cool on a baking rack What’s this called a drying rack let me know what this is this this thing is called but I just I put the

Cookies on this rack to cool down completely and then we are ready for uh gifting or to just package up I just want to show you what the inside looks like when I open this up it is nice and soft even after like a couple of days in

A Tupper Weare it’s still nice and soft and so so delicious and it’s like a little bit spicy you can add however much cayenne you want you don’t even have to add it if you don’t want to but I decided I really love the combo and on

The next batch I added just a little bit more spice next cookie I decided to make two cookies I was very ambitious today obviously as you can see um I had some leftover almonds so I chopped up some almonds or I had Grace chop up some

Almonds we’re just going to make a very basic cookie base we’re going to add the chopped nuts and we’re going to add a little bit of cinnamon and vanilla in this batch we’re going to mix it all up make some chewy almond crunchy cookies for for our neighbors and ourselves as

Well so in goes the nuts we’re going to mix it a little bit here we don’t like to over mix cookies uh cookie dough just to keep it um not as tough we don’t want a very tough cookie and then I decided to do one tester cookie because I didn’t

Know how the dough is going to spread now you as you can see it spread a little bit too much so I added a little bit more flour here and I’m going to work it into the dough slowly and gently and then let’s just do the rest I felt

Like three more tester cookies and it looked like it came out great I am going to continue to make these cookies here and then we are going to bake them at about 9 minutes as well for these cookies we love making cookies we love cookies in general it is just so good

And and I am very impatient I am waiting for these cookies to be done and once they are done this is what it looks like it’s spread out a little bit um and we made bigger cookies just to see how it spread and this is what it looks like

Happy hanuka this is our second night I put this I put this uh casserole or the shepherd’s pie into the oven I cooked it in the oven at 4:25 for a little bit and you can hear how crispy it is we are going to light our manora

If you guys are celebrating hanuka happy hanuka I hope you guys are having a great one we love celebrating this with our family and just to talk about the history and the story behind it we have here a salad which I’m going to eat here and everyone is going to enjoy dinner

And I hope you guys enjoyed spending time with me in the kitchen I hope you guys are having a great hanuka if you are celebrating and eat well it’s so simple to eat vegan honestly I thought that it wasn’t going to be as easy as it

Is now I mean i’ we’ve done it for about over a year and look how this delicious shepherd’s pie turned out this thing was absolutely delicious everyone loved it and thank you so much for spending this time with us cooking in the kitchen again and you guys have a great one

Subscribe if you are new here we will see you on the next video you guys take care bye he